Hot Eggplant Parmesan Heroes

24 oz. eggplant cutlets (slices 1/2 in. thick)
2 eggs
1/2 C. milk
Italian seasoned bread crumbs
4 Tbsp. olive oil
32 oz. of your favorite jarred marinara sauce
2 baguettes, split
fresh mozzarella slices (2 fist size)

Preheat oven to 425 degrees.
Beat eggs and add milk in dish large enough to dredge eggplant. Place bread crumbs in a dish also large enough for dredging. Dredge eggplant in egg-milk mixture. Then in bread crumbs.
Meanwhile heat oil in large nonstick skillet on medium-high heat. Add eggplant slices to skillet and brown on each side, about 4 min. per side.
Line 2 baking sheets with foil and place loaves, cut sides up, on pans. Toast 2-3 min. or until golden brown.
Heat marinara sauce according to instructions, then spread generous amounts of sauce on each half of loaves. Arrange eggplant on the bottom halves, overlapping, followed by more sauce and a generous layer of mozzarella.
Place top of loaves over layers and return to oven for 5-6 min. or until bread is toasted and fillings are bubbling. Let sit 2 min. then cut into thirds and serve immediately.